Most people do not think of Sri Lanka when they think about tea, until you realize that Ceylon tea comes from Sri Lanka. The British East India Company named the island Ceylon and the name Sri Lanka was actually given to the island in 1972, long after the British had gone. So Sri Lanka is Ceylon, but not all Ceylon teas are created equal. This is a mountainous island, so terroir is going to make a huge difference. The island nation of Sri Lanka boasts 7 different tea growing regions, each producing a different flavor profile for their teas. Below we give you a brief description on what to look for from each region.
Uva – This high elevation, remote, mountainous region of Sri Lanka produces the most complex teas. Their mellow, woody, and floral flavors are considered the finest of Ceylon tea, containing both the copper color and smoother flavor. These flavors are a product of the southwestern monsoons and winds of the northeast. So the area is dry during the prime harvest season and wet during other seasons, creating the best growing conditions for the plants.
Kandy – This mid-elevation region produces a strong bodied tea with a copper colored infused. The monsoon winds heavily influence the flavor. The more the wind and rain, the smoother the flavor.
Nuwara Eliya – The most delicate and lightest of the Ceylon teas, this is generally higher elevation than Uva. It produces a gold colored liquor in the cup and a light floral flavor. This is a Ceylon tea that most Europeans and Americans would not identify as Ceylon. Exposed to cold winters, the tea plants in this area get a dormant period that other growing regions do not get.
Uda Pussellawa – This wet monsoon region is known more for its leopards than its tea. It still produces a tangy, yet pinkish brew that is somewhere between the flavors of Uva and Nuwara Eliya. This heavy rainfall regions produce the stronger Ceylon teas that are known for holding their flavor in milk.
Dimbula – This region averages 4,000 feet high with rugged terrain, lower than Uva. That terrain produces micro-climates at various estates. Some can be dry, while others are rainy. Generally,tea from Dimbula is mellow, missing the finishing bite from other Ceylon teas. It produces a golden-orange cup that is darker than Nuwara Eliya but lighter than Uda Oussellawa.
Ruhuna – This southern coastal region of Sri Lanka is low-elevation. This lower elevation produces the largest tea leaves in Sri Lanka. It also produces the darkest and most flavorful of the blends. If you like your Ceylon tea with a drying finish, this is the region to turn to. Much like Uda Pussellawa, it will more than hold its flavor in milk. In fact, you may want to only drink this tea with milk.
Sabaragamuwa – This mid-elevation region is a mixture of valleys and mountains. It is located on the north end of the island, making it slightly less wet than the other parts of the island. It produces a sweeter, more caramel flavored tea with a dark reddish-brown tinted brew.
While Sri Lanka works to educate the world on the differences of its growing regions, now is the time to learn these differences and to start to explore the different regions of Sri Lanka and Ceylon tea. Ask your tea merchant which region they buy from, that will tell you whether they have taken the time to learn about Sri Lanka and all it has to offer.